Raspberry and coconut valentine’s cake

Raspberry and coconut valentines cake

A coconut sponge with a raspberry and white chocolate filling – seems like the perfect valentines cake to me…
The white chocolate ganache can be substituted with whipped cream for an easier version.

Store in the fridge and serve at room temperature, the cake will keep for about four days.

Makes 1 double layer cake | Valentine’s Day cake | Baking time 25-30 minutes at 180 C

Utensils required: Electric whisk|measuring cups & spoons & scale| saucepans| 2 x 20cm round cake tins

Coconut sponge

1/2 cup (50 grams ) desiccated coconut
1/2 cup (125 mls) whole milk
1 1/2 cups (225 grams) plain flour
2 1/2 teaspoons baking powder
150 grams unsalted butter softened
3/4 cups (165 grams) castor sugar
3 large eggs
1 teaspoon vanilla extract

  1. Preheat oven to 180 C
  2. Grease and line two 20 cm round cake tins
  3. Mix milk and coconut together and set aside
  4. Sift flour and baking powder and set aside
  5. Cream butter and sugar until light and fluffy
  6. Add eggs to butter one at a time and then add vanilla, mix until combined
  7. Add flour alternating with milk to egg mixture and mix gently until combined
  8. Spoon evenly into prepared baking tins and bake for 25-30 minutes or until a cake tester comes our clean
  9. Cool for 5 minutes in the tin before turning out onto a wire wrack to cool completely

Raspberry “jam”

150 grams fresh or frozen raspberries
1/4 cup (55 grams) castor sugar
2 tablespoons cornflour mixed with 2 tablespoons water

  1. Process raspberries and sugar until fairly smooth (either use a food processor of potato masher)
  2. Bring raspberries and sugar to the boil, then turn down heat and add cornflour mixture
  3. Stir constantly until thick and liquid evaporated – about 7 minutes
  4. Leave to cool – then divide in half and add one half to 2/3 of the the white chocolate ganache

White chocolate ganache

120 mls double cream
120 grams white chocolate
75 grams unsalted butter – softened

  1. Heat cream until it begins to bubble – remove from heat and add broken up white chocolate, stir until smooth
  2. Once cool beat in butter – refrigerate until firm
  3. Reserve 1/3 of the ganache and add the remaining to half of the raspberry “jam”
  4. Mix the raspberry and white chocolate ganache until evenly combined

To assemble – you’ll need another +/- 250 grams of raspberries for decoration

  1. Spread one cake with mixed raspberry and white chocolate filling and top with fresh raspberries around the edge if desired
  2. Gently spread the reserved raspberry “jam” over the other layer and the top with the reserved white chocolate ganache – it does not matter if they mix slightly as the marble effect can look impressive. This will be the top layer so place on top of the other cake.
  3. Decorate the top layer with fresh raspberries in the shape of a heart to fit with the theme

Raspberry and coconut valentine,s cake